Baingan Bharta

Indian · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 2 (about 800 g) large eggplant
• 1 large yellow onion
• 2 roma tomato
• 1 green chili
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 3 tbsp neutral oil

Method

1. Roast whole eggplants directly over a gas flame or under a broiler, turning, 12-15 minutes until skin blisters and flesh is soft.
2. Cool, peel off the charred skin and mash the smoky flesh.
3. Saute chopped onion in oil over medium heat 6 minutes, add ginger-garlic paste and green chili, cook 1 minute.
4. Add chopped tomato, cumin and coriander; cook 6 minutes until pulpy.
5. Stir in mashed eggplant, cook 6-8 minutes, finish with garam masala and salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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